The impact of food additives on the foaming and emulsifying capacity of chickpea boiling water

Abstract

In the research, three native varieties of chickpeas were analyzed: Ichel, Botna, and Cogalnic. The food additives used were table salt (NaCl), sodium bicarbonate (NaHCO₃), and acetic acid (CH₃COOH). Solutions of the additives were prepared with the following concentrations: NaCl solution at 0.5%; 1.0%; 1.5%; 2.0%; 2.5%; NaHCO₃ solution at 0.5%; 1.0%; 1.5%; 2.0%; 2.5%; acetic acid solution at 0.25%; 0.5%; 0.75%; 1.0%. The chickpeas beans were hydrated in the additive solutions at various concentrations for 12 hours, then subjected to a boiling

process in distilled water with a chickpea-to-water ratio of 1:4 for 4 hours. The foaming and emulsifying properties of the obtained chickpea boiling water were determined. The results showed that the hydration capacity of the chickpea beans was higher for the samples hydrated in NaCl and NaHCO₃ solutions, particularly for the samples hydrated in 2.5% NaCl and 2.5% NaHCO₃ solutions, with the maximum hydration point of the beans being reached after 11 hours. The lowest hydration capacity was recorded for the chickpea samples hydrated in 1% CH₃COOH solution. The analysis of the foaming capacity of the beans hydrated in additive solutions showed high values for all analysed samples. The obtained foam was monitored to determine its stability over time. It was established that the foam obtained from chickpea boiling water is very stable, decreasing in volume by only 10% after 2 hours of rest. The chickpea boiling water of the samples that had been hydrated in CH₃COOH solution exhibited lower foaming capacity, with the best result being for the sample hydrated in 0.75% CH₃COOH solution. Emulsions were also prepared from the analysed samples, and all chickpea boiling water samples reported high emulsifying properties. Hydrating the chickpea beans in food additives positively influenced the foaming and emulsifying capacity of the boiling water, but the best results were obtained for the chickpea samples hydrated in basic solutions compared to neutral or slightly acidic ones.